Instructions

1. Rinse, peel, and chop carrot into 1/2" pieces.
2. Cut of the dark green part and root end of the leek and throw away.
3. Cut remaining light green and white portion in half lengthwise. Rinse thoroughly to remove any natural sand.
4. Place leek halves cut side down and chop into 1/2" pieces.
5. In a large pot, heat olive oil over medium heat. Add carrots and leeks and saute for 2-3 minutes until softened.
6. Add 3 1/2 cups of water and two bouillon cubes as well as the 2 chicken breasts. Bring to a boil over high heat.
7. Bring to boil on high and then simmer the pot for 10-12 minutes or until the chicken is cooked through. Remove the chicken and set aside.
8. Add 1/2 cup of orzo to the pod and bring back to boil. Cooke, uncovered for about 7 minutes. While the orzo cooks, shred the chicken using two forks.
9. Also remove stems from dill and chop.
10. When the orzo is cooked, reduce the heat and add shredded chicken and chopped dill.
11. Take your lemon and zest the entire outside and add to the pot along with 1/2 of the lemon squeezed.
12. Remove from the heat and adjust seasoning if needed. Top remaining soup with more lemon if desired